They're wonderful just sauteed in butter and served as a side or sprinkled on things. You can add them to egg dishes like frittatas. Or, you can make garlic scape soup (sautee, add potatoes, stock, herbs, simmer, blend, add cream...)

These make a delicious springtime risotto, added as you would add any herb, towards the end of the cooking period. they are also a delicious addition to a vegetable broth you can use for making the risotto. Another option is to slip them discretely between the skin and flesh of a chicken; its a subtle, mysterious flavour enhancer. Enjoy your scapes!

Blanch or saute them, then use like asparagus! They kind of taste like asparagus, but with a hint of yummy garlic flavor. I made a lovely pasta with them the other day - I blanched peas and garlic scapes in the pasta water and tossed them with the pasta and soft goat cheese.